Apricot and Pluot Mosaic Cake
Photo: Eva Kolenko; Styling: Emma Star Jensen
Baking this buttery cake in a big, shallow tart pan ensures that the cake doesn't get soggy, even as the fruit slices remain juicy. For the best texture, make and serve it on the same day.
How to Make It
Step 1
1
Preheat oven to 375°. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.
Step 2
2
In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.
Step 3
3
Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about 1/2 in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.
Step 4
4
Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.
Step 5
5
*Toast almonds in a 350° oven until golden, 8 to 10 minutes. Let cool before grinding.
Ingredients
1/2 cup toasted almonds*
1 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup salted butter, softened
1 cup plus 2 tbsp. granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup whole milk
1 1/4 pounds mixed, firm-ripe apricots, pluots, and/or plums, pitted and sliced into 3/4-in.-wide wedges
About 2 tsp. powdered sugar
Directions
Step 1
1
Preheat oven to 375°. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.
Step 2
2
In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.
Step 3
3
Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about 1/2 in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.
Step 4
4
Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.
Step 5
5
*Toast almonds in a 350° oven until golden, 8 to 10 minutes. Let cool before grinding.
Search All of Sunset's Recipes
The Latest
A Local Chef’s Tips for Having a Classic Weekend in Downtown L.A.
